Lest there be any confusion, fans of G&M's crabcakes
may need to express their gratitude to this man...
...as Washington Post writer Jane Black published an
excellent piece last July ("The Lump Sum; Washington's
swimming in crab cakes. We caught the best of them," July
29, 2009) and on local crabcakes revealing that many local
places serving crab cakes (including the three locations of
Jerry's Seafood) "stopped using Chesapeake Bay crabmeat
years ago in favor of a more reliable source of blue crabmeat
from Venezuela" and which they can have flown-in fresh (versus
the pasteurized crab product hailing from Asia and via boat).
That all said, most area chefs interviewed by Black thought
Venezuelan crab to be a good product specifically citing the
crustaceon's "snow-white" appearance and that the crabs are
"larger than their domestic counterparts and provide great
chunks of meat."
<message edited by i95 on Tue, 05/4/10 11:33 PM>